Broccoli Cheese Casserole

Broccoli Cheese Casserole 

- 1 ½ pounds broccoli florets
- 8 ounces cream cheese, room temperature, cut in cubes
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- salt, to taste
- 1/4 teaspoon fresh ground pepper, or to taste
- crushed red pepper flakes for garnish, optional

Preheat oven to 350˚F. Grease a 2.5 quart to 3 quart baking dish with butter and set aside.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes. Drain and transfer broccoli to prepared baking dish; set aside.

In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated. Add cream cheese mixture to the broccoli and stir until thoroughly combined. Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.

Remove from oven and let stand 5 minutes before serving. Optionally, garnish with crushed red pepper flakes and serve.

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